Nov 9, 2017
V Thilliar, Crabs belong to the aquatic creatures called crustaceans. They are identified by their hard shells. They are called decapods because they have ten legs. They grow by a process of molting.

There is a widespread belief that crabs are not good for your health. In the past, researchers said that crabs should be avoided or eaten once in a way because it contains a high content of cholesterol. It can raise your blood cholesterol level if you eat in excess. You must know the limit. Most major health organizations , such as the American Heart Foundation, recommend a daily limit of 300mg. Saturated fatty acids are the chief culprit in raising blood cholesterol levels and that crab meat is  low in fat especially low in saturated fat.

The guidelines given by the American Heart Foundation reflect the current scientific knowledge and provide practical advice. Crabs are a bit high in bad cholesterol, but they provide a rich supply of niacin. Niacin raises the good cholesterol in the body. It also lowers bad cholesterol and triglyceride levels.

Niacin is a B vitamin that is used by your body to turn carbohydrates into energy. Niacin helps keep your nervous system, digestive system, skin, hair and eyes healthy.

Research is an ongoing endeavor. It leads to new discoveries. It helps to change old patterns of thinking that keep us in a rut. It also helps to make healthy life decisions.

Cholesterol is bad when you have an excess in the bloodstream. Cholesterol is important for the body, according to the National Heart, Lung and Blood Institute. Crab contains cholesterol, but it also contains a substance with cholesterol lowering properties. The Berth Israel Medical Centre says that scientists previously were not able to distinguish among the different types of chemicals present in crab meat. All of the chemicals were considered cholesterol.

Although the cholesterol content of crab meat varies with the type, Alaskan king crab has the lowest amount, while Dungeness crab has about the same amount of cholesterol as chicken. Blue crabs contain 28 mg of cholesterol per 28.35g. These figures indicate the cholesterol content, but it is important to know that crabs are low in saturated fat. Nutritionists say that they can be eaten in moderation as often as possible. But it is a delicacy as well as expensive. As there are many health benefits of eating crabs, it is worth eating at least a couple of times a month. Crab meat contains calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium. It contains thiamin, riboflavin, niacin, vitamin B6, folate, vitamin 12, vitamin A and vitamin E. It has monounsaturated fatty acids, polyunsaturated fatty acids and amino acids.

Essential fatty acids (EFAs) are those that are necessary for health. They cannot be synthesized by the body. EFAs are also called vitamin F or polyunsaturates.  Essential fatty acids help to reduce blood pressure, cholesterol and triglyceride levels. Fatty acids protect the body from cardiovascular disease, candidiasis, eczema and psoriasis.

Are basically two types of essential fatty acids. They are omega-3 fatty acids (linolenic acids) and omega-6 fatty acids (linoleic acids).

Crabs are a good source of omega-3 fatty acids which protect against heart attack and stroke.

Crabs are a good source of chromium. It monitors the blood sugar, aids metabolism, reduces food cravings, regulates fat and cholesterol and prevents hypertension.

Crabs contain good amounts of selenium. It prevents hardening of the arteries, keeps skin looking young,aids pregnant women with healthy fetus development and increases sperm production. Selenium works as an antioxidant. It detoxifies carcinogenic substances such as mercury, cadmium and arsenic.

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